Preparation

1. Chop the onion and garlic, and slice the peppers into strips.
2. Heat the butter and a tbsp. of olive oil in a large skillet. Add the onions and garlic.
3. When the onion starts to become translucent, add the peppers and stir occasionally so that the mixture does not stick and everything is cooked evenly.
4. Cook until the peppers are soft (about 15 to 20 minutes). Cool in the fridge (30-45 minutes or do this step the day before).
5. Place the halved tomatoes in a blender. Blend, then add the cooked pepper, onion and garlic mixture. When the texture is uniform, add the water, vinegar and 1 tbsp. olive oil. Salt and pepper to taste.
6. With a vegetable peeler, make ribbons with the raw asparagus. Place the shrimp in a small bowl, then add the chives, lemon juice, and asparagus ribbons. Toss together.
7. Pour the gazpacho into a bowl and top with the shrimp and asparagus mixture (and a small drizzle of olive oil).
8. Cut the baguette along its length and toast it, then stick a piece of it into the glass.

The bread is used as a utensil to scoop up the shrimp, and then you can hold a beverage in one hand and the gazpacho in the other.
A recipe from Julie Carpentier.